Description
Indulge in this delightful Blueberry Lemon Dutch Baby for a perfect breakfast treat. This oven-baked pancake is fluffy, bursting with blueberries, and infused with zesty lemon flavor.
Ingredients
Eggs:
3 large eggs
All-Purpose Flour:
1/2 cup
Whole Milk:
1/2 cup
Granulated Sugar:
1 tablespoon
Vanilla Extract:
1/2 teaspoon
Salt:
1/4 teaspoon
Lemon Zest:
zest of 1 lemon
Unsalted Butter:
2 tablespoons
Fresh Blueberries:
1/2 cup
Powdered Sugar:
for dusting
Lemon Wedges:
for serving
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare Batter: In a blender, combine the eggs, flour, milk, sugar, vanilla extract, salt, and lemon zest. Blend until smooth and frothy, about 20 to 30 seconds.
- Bake: Immediately pour the batter into the hot pan and sprinkle the blueberries evenly over the top. Return the skillet to the oven and bake for 18 to 22 minutes, or until the Dutch baby is puffed and golden brown around the edges.
Place a 10-inch oven-safe skillet or cast iron pan in the oven to heat.
Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom and sides of the pan.
Remove from the oven and let it rest for a minute or two as it deflates slightly. Dust with powdered sugar and serve with lemon wedges.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use plant-based butter.
- Frozen blueberries can be used but do not thaw them before adding to the batter.
Nutrition
- Serving Size: 1/4 Dutch baby
- Calories: 210
- Sugar: 9g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg